Bring to a boil. Reduce heat; simmer, uncovered, for 10-15 minutes or until slightly thickened. Add spinach; cook for 1-2 minutes or until wilted.

Drain pasta; stir into beef mixture. Sprinkle with cheese; cover and cook for 3-4 minutes or until cheese is melted. Freeze option: Freeze cooled pasta mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth or water if necessary.Yield: 4 servings.

Originally published as Hearty Penne Beef in Simple & Delicious
September/October 2008, p10

Sort By :

"I feel that there was some confusion about the pasta being cooked or not cooked before adding all ingredients together. I would change how much broth and puree I would use since I cooked the pasta, and add I would add some onions and mushrooms next time I make it. The sauce was fantastic and the "Huney" said it tasted good."

"I Like this recipe because of the spinach addition. Anything toil make it a bit healthier and get some greens into my kid is a good thing. Everyone enjoyed this, but I did do some tweaking, because one can tell it would be fairly bland without a bit of help. First off, the amount of pasta is fine. Remember this is uncooked pasta, so the amount doubles when cooked. YSou do not want more pasta, because that would mean less sauce. I added an onion an a shallot I just happened to have to the beef, doubled the garlic and instead of a whole can of broth, I did about 4oz of broth and 4oz of red wine. Smelled fantastic. Also don't forget as a cook, you should always salt at every level, not just add the tiny amount to the sauce. So that helps with the seasoning of the dish."